Wednesday, October 31, 2012

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

Our Thoughts and Prayers Are With All Our Friends and Families

In The Path Of HurricaneSandy

I am very excited to see you today and hope that you have had a great Halloween Evening with lots of great treats and not to many tricks. We were excited to announce the winner ofThe Texas Star Chili Cook Off 2012, Aunt Nubbys Kitchen was the winner with Beef and Black Been Chili, Congratulations Anita! We are enjoying some beautiful weather here in Texas right now and we are so grateful for it. I can't wait to see what you are sharing today, so lets get right to it. Thank you so much for sharing with Full Plate Thursday and hope you will come back soon!

When
we were young and just
starting out in life sometimes we did not have a
lot of money. Most of our friends were
having to stretch the dollars
at the end of the month just like us. My
girlfriends and I decided that we
would pool our food for some of the
evening meals right before payday...
the last week of the month. I have some
of the fondest memories from those
days. We would all bring our food
together and we had some great food and
great fellowship. We would get the
food on the table and everything ready,
someone would bless the food and
then the hostess would say "come fill your
plate".
I have just a few suggestions before you leave your dish and fill your plate.

Link directly to YOUR RECIPE and not to your web page.

Scroll down to the button that says "click here to enter"

You
will be asked to give your
URL ( which will be your direct link to your
post), the name of your recipe, and
your email which we will not be able to
see.

Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

Don't
forget to visit with all
the others, after all that is part of the
fellowship that makes it so much fun,
in addition to all the good food of
course...

Tuesday, October 30, 2012

When I have a really busy day coming up I always look for a dish that will go in the Slow Cooker and be ready when we walk in the door in the evening. There is nothing more comforting than walking in your house after a busy day and smelling the wonderful aroma of a nice dinner that is all ready to serve. This is a great recipe for that kind of day and it has been one of my "Go To" dishes and a family favorite.

Hamburger Casserole SoupMiz Helen's Kitchen
1 1/2 pounds lean ground beef browned and drained ( we use grass fed)
2 large size potatoes, medium chop
3 large carrots, medium chop
3 medium yellow onions, medium chop
3 stalks celery, medium chop
1 1/2 cups fresh or frozen peas
1 teaspoon garlic salt
2 tablespoons dried parsely
Salt and Pepper to taste
Dash of Tabasco
1 10 ounce can tomato sauce
1 1/2 cups waterOptions: 1 1/2 pounds of ground Chicken or Turkey can be substituted for the beef
Brown the beef and drain, salt and pepper to taste
Layer potatoes, carrots, onions and celery, add salt and pepper and seasons to each layer.
Pour the browned and drained Hamburger on top of the celery
Mix the water with the tomato sauce and pour it over the Hamburger and vegetables
One hour before serving add the peas and stir well replace the cover and continue to cook
Cover and cook on low for 6 to 8 hours or high for 2 to 4 hours
The liquid can be adjusted by adding more or less waterPrint Recipe

Enjoy!

We sure enjoyed having you join us for a great week night meal, it is always so much fun having you visit us. I have a container of this awesome Soup for your to take home so don't forget it. Hope you have a great week and come back to see us real soon!

Monday, October 29, 2012

I want to thank each and every person who brought their fabulous Chili to the Cook Off this year. People visit the site all year to find the best of the best bowls of Chili. I wish that each one of you could be the winner.

This was a great Chili Cook Off and we hope you enjoy the bowls of Chili all winter. Hope to see you again next year for the 2013 Cook Off. Your visits are always very special to me so be sure to come back to see us real soon.

Saturday, October 27, 2012

We just got back from our visit to the cottage in the Texas Hill Country. Lots of great food and some nice relaxation with friends and family. I am so glad you came by to visit today, we brought some German Sausage back from the Hill Country and one pack is for you, there is none like it anywhere. Lets talk about this great menu for next week, I'm hungry how about you?

Wednesday, October 24, 2012

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

We are just getting home from a little holiday, we have been in the Texas Hill Country for the past few days and stayed in the most precious Bed and Breakfast and the food was fabulous, I can't wait to tell you all about it. I am very excited to see you today come on back to the Patio, we are going to enjoy this beautiful fall day, and latter on we will make a fire in the fire pit. Bring your basket of food on over to the food table, I can't wait to see what you have brought to share today.

When
we were young and just
starting out in life sometimes we did not have a
lot of money. Most of our friends were
having to stretch the dollars
at the end of the month just like us. My
girlfriends and I decided that we
would pool our food for some of the
evening meals right before payday...
the last week of the month. I have some
of the fondest memories from those
days. We would all bring our food
together and we had some great food and
great fellowship. We would get the
food on the table and everything ready,
someone would bless the food and
then the hostess would say "come fill your
plate".
I have just a few suggestions before you leave your dish and fill your plate.

Link directly to YOUR RECIPE and not to your web page.

Scroll down to the button that says "click here to enter"

You
will be asked to give your
URL ( which will be your direct link to your
post), the name of your recipe, and
your email which we will not be able to
see.

Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

Don't
forget to visit with all
the others, after all that is part of the
fellowship that makes it so much fun,
in addition to all the good food of
course...

Tuesday, October 23, 2012

My husband and I grew up having Mexican Food on a regular basis and we just love the Mexican or Southwest flavors in our dishes. This is a great Mexican Rice that we just love and hope you will enjoy it too.

Heat the oil in a large skillet and add the garlic and onions.
Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir
constantly, making sure the rice doesn't burn. Cook over low heat, about
3 minutes.
Next, add the whole tomatoes, diced tomatoes, cumin, chipotle chili powder, dried cilantro salt and pepper. Stir to combine and let cook, about 2 minutes.
Finally, add the chicken broth and stir the mixture together. Bring the
mixture to a boil, and then reduce heat to low. Cover, and simmer until
the rice is not quite done, 10 to 15 minutes.
Top with the cheese, and then bake with the lid off until the
cheese is melted and the rice fully cooked, about 15 minutes.Print Recipe

This is Delicious!

and

It Freezes Well

Enjoy!

I am so glad that you could stop by and try this awesome recipe with us today, we really love it and sure hope you enjoy it too. I always look forward to your visits and hope you will come back soon!

Saturday, October 20, 2012

Good Morning, come on back to the Herb Garden with me we are gathering some herbs to hang and dry for the winter months. We have all of our onions pulled and wrapped and hung in the barn and our cold bin of potatoes is full. We are getting ready for the winter months ahead. The little Squirrels are busy putting their nuts up in their nest and so are we. Now we need to get busy with this menu for next week.

Wednesday, October 17, 2012

It's Full Plate Thursday Where All The Greatest Cooks On The Planet Gather

I am so excited thatyou could come to the country today, it is a beautiful fall day. We have been enjoying all the Fall Festivals and wonderful food that is offered at the booths this time of the year. We went to the Apple Orchard the other day and brought home a large basket of Apples, which we have been busy making all kinds of goodies with. Now come on in and lets see what you have brought to share with us today, I can't wait to taste it.

When
we were young and just
starting out in life sometimes we did not have a
lot of money. Most of our friends were
having to stretch the dollars
at the end of the month just like us. My
girlfriends and I decided that we
would pool our food for some of the
evening meals right before payday...
the last week of the month. I have some
of the fondest memories from those
days. We would all bring our food
together and we had some great food and
great fellowship. We would get the
food on the table and everything ready,
someone would bless the food and
then the hostess would say "come fill your
plate".
I have just a few suggestions before you leave your dish and fill your plate.

Link directly to YOUR RECIPE and not to your web page.

Scroll down to the button that says "click here to enter"

You
will be asked to give your
URL ( which will be your direct link to your
post), the name of your recipe, and
your email which we will not be able to
see.

Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.

Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...

Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.

Don't
forget to visit with all
the others, after all that is part of the
fellowship that makes it so much fun,
in addition to all the good food of
course...

Tuesday, October 16, 2012

We were so fortunate to spend several weeks in Oregon with family this summer, it was really a lot of fun cooking in my daughters kitchen and making some of her favorite meals. A new recipe that I made for her is this awesome Souvlaki Chicken, it is delicious and we all loved it, hope you enjoy it.

Souvlaki Chicken with Tzatziki Sauce

Souvlaki Chicken

Miz Helen's Kitchen

2 to 2 1/2 pounds of Chicken Tenders

Marinade

2 tablespoons freshly chopped dill leaves

1 tablespoon chopped Garlic

2 teaspoon Basil

1 teaspoon Oregano

1 teaspoon thyme

3 tablespoon lemon juice

3 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

Tzatziki Sauce

1 cup Greek or plain yogurt

1 tablespoon lemon juice

1 small cucumber, diced

2 tablespoons freshly chopped dill leaves

Dash Hot Sauce

Salt and Pepper to taste

Chicken:
Chop the Chicken Tenders in bite size piecesMarinade

In large bowl whisk together all the Souvlaki Marinade ingredients. Add the chicken and toss to coat.
Cover and let marinate for at
least 30 minutes or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the chicken
from the marinade and add to the pan. Cook until the chicken is cooked
through, about 15 to 20 minutes.
Tzatziki Sauce:
In a medium bowl combine all the Tzatziki Sauce ingredients and set aside.
Refrigerate for at least 2 hours before serving

Serve with Chicken, it is delicious!

Enjoy!

I am so excited that you came bay to try this new recipe with us today. Your visits are always important to us so be sure and come back soon!

Monday, October 15, 2012

If it says Latte I will want to try it, and this recipe is a wonderful combination of Pumpkin and Latte made into a very flavorful Coffee Cake just perfect for the season. Warm rich and delicious, would you like to join me for a slice of Pumpkin Latte Coffee Cake?

Pumpkin Latte Coffee Cake

Pumpkin Latte Coffee Cake

Miz Helen's Kitchen

5 eggs

2 teaspoons instant coffee granules

1 8 ounce package cream cheese, softened

2/3 cup sugar

2 tablespoons flour

1 teaspoon vanilla

3 cups flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups sugar

2/3 cup canned pumpkin

1 cup buttermilk or sour milk

For The Streusel

1/2 cup packed brown sugar

1/3 cup rolled oats

1/4 cup flour

1/2 teaspoon pumpkin pie spice

1/4 cup butter

For The Drizzle

1 1/2 cups powdered sugar

1 to 2 tablespoons strong coffee, cooled

Instructions

Preheat oven to 350 degrees. Grease a 9X13 baking pan and set aside.

In a small bowl, stir together 2 eggs and the instant coffee and set aside.

In a medium bowl, beat cream cheese on medium speed with an electric mixer until mixture is fluffy.
Add in the 2/3 cup sugar, 2 tablespoons flour, and the vanilla and beat until smooth.

Saturday, October 13, 2012

We are headed out to a Fall Art Festival and then heading to the Apple Orchard to get some fresh Apples. We have so much fun this time of the year going to the Fall Festival's that all the little communities have. The food is always awesome and of course there is always a special little something that we want to give someone for a gift. So get your shopping bag and your Apple Basket and we will go have some fun. We can talk about this menu while we walk around at the festival.

Miz Helen

Cookbook Author Recipe Developer Organic Gardner

Welcome to my Country Cottage, come on in and make yourself at home, stay and have a cup of tea. We will be sharing, Miz Helen's Kitchen where we have simple family friendly, meal plans, and recipes. Other features include, The Garden Gate, Quiet Time, Day Trips and Max Time. The blog is the home of Full Plate Thursday and The Texas Star Chili Cook-Off. Enjoy your time here, leave me a note I love hearing from you!

Max A Resident At The Cottage

All posts on this blog are original content and may not be copied or paraphrased. You may use one photo with a brief description and a link back to my blog for roundups and collections. A comment on the post or an email is appreciated when using my photos.This blog was created for entertainment purposes only. Read my full disclosure here